June 3, 2020

Black burger buns

Bread, Bread & Pizza, Cooking, Cooking Recipe, Everyday cooking

Black burger buns

Ingredients

230g bread flour (or 225g/T65 and 5g/gluten flour)
10g black cocoa powder
35g unsalted butter
25g sugar
1/2 tsp kosher salt
1 egg + water = 175ml
5g dry yeast

Instructions

1. In a heat-safe bowl add butter. Microwave for about 30 sec. Butter will be softened but not melted.
2. Add bread flour, gluten flour, sugar, salt, egg + water and softened butter in the pan of your bread machine. Add yeast in your machine's yeast compartment. Select dough cycle and press start as per manufacturer's instructions.
3. When the dough cycle is complete, remove it from the machine and place on a floured surface.
4. Punch the dough down and divide it in 8 pieces. Cover it with a damp cloth. Let it rest for about 15min.
5. Shape each piece into a round ball then flatten them. Arrange on lined baking trays (or burger buns mold). Cover and let rise for 40~60min in a warm place or until the dough has doubled in volume.
6. Bake in a preheated 180℃ oven for about 10min. Remove from the oven and let it cool down on a wire rack.

https://atelierlalune.com/2020/06/black-burger-buns/

May 27, 2020

Cacao Pretz – Bitter Pocky

Cacao Pretz - Bitter Pocky

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Chocolate, Cookies, Cooking, Cooking Recipe, Fast & Yummy, Sweet cooking

Cacao Pretz - Bitter Pocky

Ingredients

95g plain flour/cake flour (T45)
5g black cocoa powder
25g unsalted butter
30g sugar
15ml water
20ml milk
20g white chocolate (optional) - cut into small pieces

Instructions

1. Preheat the oven to 180℃ degree.
2. Place flour, black cocoa powder and sugar in a food processor and process to mix, then add butter, water and milk. Re-process the machine and run until blended well (until the dough turns like a crumbly ball).
3. Transfer the dough on a lightly floured surface and knead it to shape into a circle. Roll out the dough to about 0.3 to 0.5 cm thickness square shape and cut them into a long stick shape using the knife.
4. Place them on the baking sheet you prepared.
5. Bake them for about 10 to 12 mins. Let the pocky cool down completely.
If you want to decorate with white chocolate
6. Melt the white chocolate in a hot water bath (50℃), dip the end of the pocky (about 1cm) into chocolate. Let the excess drip off, and place on the plate. Let stand until chocolate is set.

https://atelierlalune.com/2020/05/cacao-pretz-bitter-pocky/

New

May 23, 2020

Strawberry Tiramisu

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour, 30 minutes

Cake, Chilled Desserts, Cooking, Cooking Recipe, Fruits, Sweet cooking

Strawberry Tiramisu

Ingredients

For the strawberry puree

200g Strawberry - cut into small pieces
30g white sugar
1 tsp lemon juice

For the base cake

2 eggs
40g white sugar
40g plain flour/cake flour (T45)
10g unsalted butter
10ml milk

For the strawberry cream

250ml heavy creem
40g white sugar
250g mascarpone cheese
50g white sugar
350g strawberry - cut into small cubes

For the topping

30g white chocolate - shaved

Instructions

Making the base cake
1. Cut a piece of parchment paper to cover the bottom and sides of a jelly-roll pan.
2. Sift flour into a medium bowl and set aside. Pre-heat the oven to 190C degree.
3. Beat eggs with sugar in a medium bowl until creamy (about 3 min) with an electric hand mixer.
4. Add the sifted flour and mix gently using spatula or a egg wisk until moistened.
5. In a small cup, add butter and milk and microwave for about 15 sec at 600W, take a small amount of the mixture from #4 and add it into the butter mixture.
6. Pour the batter into the prepared sheet pan, Flatten the surface with the spatula. Tap gently the bottom of the pan to punch out the air. Bake for about 10-12 minutes or until a cake tester inserted in the middle comes out clean.
7. Remove from the oven, immediately loosen the edges of the cake from the pan gently. Flip the cake upside down. Peel off the parchment paper you just used for baking (I actually use printing paper sheets). Cover and let the cake cool completely.
Making strawberry syrup
In a small cooking pan, add strawberry, sugar and lemon juice. Heat over medium heat and cook until strawberries are softened. Set aside.
Making the cream layer
8. Combine sugar (40g) and heavy cream in a bowl and whip until soft-peak with a electric hand mixer. Set aside. In an another bowl, add mascarpone and sugar (50g). Whip until soft and smooth. Add gradually whipped cream into a mascarpone and mix well.
9. Add the strawberry (450g) and mix together.
Finalize the Tiramisu
10. Place the sponge cake at the bottom of the serving plate you are going to use. Then spread the strawberry syrup onto the cake evenly. Pour the cream mixture from #8 over the sponge cake. Sprinkle shaved white chocolate over the cream.
11. Refrigerate for a few hours or overnight before serving.

https://atelierlalune.com/2020/05/strawberry-tiramisu/

May 21, 2020

Oreo Churros

Prep Time: 30 minutes

Cook Time: 30 minutes

Total Time: 1 hour

Chocolate, Cooking, Cooking Recipe, Deep Fried, Fast & Yummy, Sweet cooking

Servings: 4 persons

Oreo Churros

Ingredients

6 oreos cookies
70g all purpose flour (T55) - sifted
1 tbsp sugar
1/3 tsp fine salt
15g unsalted butter
230ml water
1 tbsp milk

Instructions

1. Remove the cream layer inside the oreo cookies, process the cookies to a fine crumb in a food processor.
2. In a small bowl, sift the flour and then add the oreo fine crumbs from #1 and mix. Set aside.
3. In a medium saucepan, add water, milk, salt, butter and sugar. Heat until the butter is melted and the mixture start boiling (remove from the heat just before it boils). Add the flour mix from #2 and mix them to combine evenly using a wooden spoon. The dough will lump and pull away from the saucepan easily.
4. Spoon the dough into a pastry piping bag fitted with a star tip. Add enough oil to a saucepan and heat to about 180°C over medium heat.
5. Squeeze the dough into the hot oil and cut it to release into the oil with scissors. Fry the churros on each side.
6. Transfer them on a paper towel-lined plate to drain, roll in sugar all sides to coat. Repeat this process with the remaining dough.
7. Enjoy!

https://atelierlalune.com/2020/05/oreo-churros/

May 12, 2020

Japanese Miso Soup – Miso Shiru with Tofu

Japanese Miso Soup - Miso Shiru with Tofu

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Asian & Wafu, Cooking, Cooking Recipe, Everyday cooking, Fast & Yummy, Soup, Tofu

Servings: 5 persons

Japanese Miso Soup - Miso Shiru with Tofu

Ingredients

800ml water
1/2 onion - finely sliced
55g white miso paste
1/2 tbsp hondashi powder
240g tofu (soft or firm) - (cut into bite size pieces.)
*I like soft tofu for miso soup.

Instructions

1. In a cooking pot, add water and onion. Bring it to a boil, then add miso paste.
2. Once miso paste is melted completely, add tofu and hondashi powder. Bring it to a boil.
3. Serve hot!

https://atelierlalune.com/2020/05/japanese-miso-soup-miso-shiru-with-tofu/

May 11, 2020

Black bread loaf – Black shokupan with bread machine

Black bread loaf - Black shokupan

Prep Time: 2 hours

Cook Time: 45 minutes

Total Time: 2 hours, 45 minutes

Asian & Wafu, Bread, Bread & Pizza, Cooking, Cooking Recipe, Danish Pastry, Everyday cooking

Black bread loaf - Black shokupan

Ingredients

340g bread flour (or 335g/T65 and 5g/gluten flour)
10g black cocoa powder
230ml water
12g whole milk powder
30g sugar
6g salt
10g glucose syrup
32g unsalted butter
5g active dry yeast

Instructions

1. Add water, bread flour (and gluten, optionally), black cocoa powder, sugar, salt, glucose syrup and milk powder in the pan of your bread machine. Select dough cycle and press start as per manufacturer's instructions.
2. After 5 min add butter in the pan and add yeast in the yeast compartment.
3. When the dough cycle is complete, remove it from the machine and place on a floured surface.
4. Punch the dough down and divide it in 3 pieces. Cover them with a dry cloth. Let rest for about 15min.
5. Working with one piece at at time, use a rolling pin, roll the dough back and forth, shaping it into a flat oval. Fold it length-wise, bringing both sides onto the centerline. Then roll it up. Place the shaped dough, seam side down, in a greased loaf pan. Repeat with the other dough balls, placing another in the center, and the last one at the other end of the pan.
Cover and let rise for 40~60min or until the dough rises to 85~90% of the square pan height.
6. Preheat the oven to 190℃. Cover the pan with a lid and bake for 30 minutes.
7. Unmold and transfer the bread to a cooling rack. Wait till it completely cools down before slicing.

https://atelierlalune.com/2020/05/black-bread-loaf-black-shokupan-with-bread-machine/